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72 Market Street Chili

Time 2 hours 30 minutes
Yields Serves 6 to 8
72 Market Street Chili
(Los Angeles Times)
1

Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain and reserve the drippings for another use. Set the bacon aside.

2

Cook the beef and pork in the peanut oil over medium-high heat until brown, about 10 minutes. Add the onions and jalapenos and cook until the onions are tender, 10 minutes.

3

Add the oregano, cumin, serrano and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add the tomato puree, tomatoes, water and ale. Bring to a complete boil and reduce the heat to a simmer. Simmer until the meat is tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice just before serving.


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